Turkey Rice and Veggie Dog Food

Leaner recipe:

Ingredients

• 6 cups water
• 1 pound ground turkey
• 2 cups uncooked brown rice
• 1 teaspoon dried rosemary
• 1/2 (16 ounces) package frozen broccoli, carrots and cauliflower

Total: Makes approx 12 cups (or 96 fluid ounces)

Directions

1. Place the water, ground turkey, rice and rosemary into a large Dutch oven.
2. Stir until the ground turkey is broken up and evenly distributed throughout the mixture.
3. Bring to a boil over high heat, then reduce heat to low.
4. Simmer for 20 minutes.
5. Add the frozen vegetables, and cook for an additional 5 minutes.
6. Remove from heat and cool.
7. Refrigerate until ready to serve.

Beef Stew Dog Food

Ingredients

• 1 pound of beef stew meat
• 1 small sweet potato
• 1/2 cup of carrots, diced
• 1/2 cup of green beans, diced
• 1/2 cup of flour
• 1/2 cup of water or organic vegetable oil, plus 1 tablespoon of vegetable oil for frying

Total: Makes approx 4 cups (or 32 fluid ounces)

Directions

1. Cook the sweet potato in a microwave for 5 to 8 minutes until firm but tender. Set aside.
2. Slice the stew pieces into smaller chunks, about the size of a nickel.
3. Cook the stew pieces in a tablespoon of vegetable oil over medium heat for 10-15 minutes or until well-done.
4. Remove the beef chunks from the pan, reserving the drippings.
5. Dice the sweet potato.
6. Heat the drippings over medium-low heat. Slowly add flour and water into the dripping while whisking to create a thick gravy.
7. Add the meat, sweet potato, carrots and green beans into the gravy and stir to coat.
8. Cook until the carrots are tender – about 10 minutes.
9. Serve cool.
10. Store remaining stew in the fridge for up to five days.

SOURCE:

https://www.caninejournal.com/homemade-dog-food-recipes/

Tali Sauce

Inspired by The Whole Bowl,
Forwarded to author, source unknown

Ingredients
• ¼ cup extra virgin olive oil
• ¼ cup water
• ¼ cup nutritional yeast (found in bins at health food stores)
• Juice of 1 lemon
• 3 garlic cloves
• 1/3 cup chickpeas (I used canned Garbanzo beans), drained
• ½ tsp mustard powder
• ¼ tsp each of: cumin, curry powder, turmeric powder, salt, garlic salt, onion salt
• 1/8 tsp cayenne pepper

Gingerbread

INGREDIENTS

3/4 c. 

(1 1/2 sticks) butter, softened

3/4 c. 

packed brown sugar

2/3 c. 

molasses

1 

large egg

1 tsp. 

pure vanilla extract

3 1/4 c. 

all-purpose flour

1 tbsp. 

ground ginger

1 tsp. 

baking soda

1 tsp. 

ground cinnamon

1/2 tsp. 

ground cloves

1/2 tsp. 

kosher salt

1/4 tsp. 

ground nutmeg

Sugar Cookie Icing, for decorating

Sprinkles, for decorating

DIRECTIONS

1. In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
2. In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients until dough just comes together. (Do not overmix!)
3. Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours. 
4. Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4" thick. Cut out gingerbread men and transfer to baking sheets.
5. Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. 
6.  Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.

Lebkuchen

lebkuchen.

Adapted from Clara’s aunt

https://dpmdoes.com/2011/12/31/lebkuchen/

makes about 2 dozen cookies, at 2 1/2 inches in diameter  

50 grams candied orange peel, finely diced
50 grams candied lemon peel, finely diced
3 tbsp rum
100 grams ground hazelnuts
100 grams ground almonds (skins or no, to your liking)
7 grams lebkuchen spice
1/4 tsp baking powder
2 eggs
150 grams brown sugar
a pinch of salt
24 back-oblaten, 70mm in diameter (optional)

optional glazing 
200 grams chocolate (sweetness to your liking)
3 tablespoons of butter
or
1/2 cup confectioners sugar
cold water

1. Mix candied peel with rum, set aside to soak. Toss ground nuts with spices and baking powder and set aside.

3. Beat the eggs on high until pale and yellow, about four minutes. Add sugar and salt and beat another good while, five minutes or so. The more you whip the eggs, the better your cookies with turn out.

4. If the candied peel is too wet (though it likely won’t be) drain. Using a wooden spoon, fold the flour mixture and candied rum peels into the egg mixture.

5. Line a baking sheet with parchment paper. Place rounded spoonfuls of the mixture on the parchment paper, making sure each cookie is at least 2 cm tall and leaving 3 – 4 cm between them. Optional: if using back-oblaten, form cookies directly on wafers, making sure that each cookie is about 2cm tall. Again, as the cookies don’t spread in baking, cover the entire wafer. 

6. Allow the cookies to rest for one hour at room temperature.

*

7. Preheat the oven to 150 C / 302 F.

8. Bake cookies for about 15-18 minutes, rotating pans halfway through, until cookies are brown and firm to the touch, but not hard. You want the cookies to browned, but still moist inside. It’s better to air on the side of slight undercooking, than to overcook them. Remove them from the oven and cool slightly on the baking sheet before transferring to a wire rack.

Optional glazing (allow cookies to cool completely, first!) 

For the chocolate: Chop chocolate into small pieces and melt over a double boiler. Remove from heat. Cut butter into small pieces,  add to chocolate, and stir until the butter has melted and the chocolate is glossy. Holding the cookie by the edges and using a knife, coat entire cookie (top and bottom) with a thin, even layer of chocolate. Place on a baking sheet lined with parchment paper. When all cookies are done, set in  the fridge to harden.

For the icing: Mix confectioners sugar with cold water, starting with just 1 tablespoon and adding in small increments, until the icing is thin enough to spread but not runny. Spread over the top and bottom of each cookie, and smooth out using a knife. When all cookies are done, set in the fridge to harden.

Cookies will keep refrigerated up to two weeks. Store between layers of wax paper. 

Pancakes

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar

• 1 1/4 cups milk
  
  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
  
  
  
  
  

Brezeln!

SOURCE: https://www.npr.org/sections/thesalt/2014/08/09/338591194/for-a-proper-pretzel-crust-count-on-chemistry-and-memories

Nina Goebel's Bavarian Pretzels

500 grams flour

1 packet rapid rise yeast
1 teaspoon salt
200-250 milliliters hot water (almost boiling)
60 grams baking soda
1 liter of water
Coarse kosher salt (for sprinkling just before baking)

Preheat oven to 400 F (200 C)

In a food processor with dough-blade attachment, mix yeast, hot water, salt and flour. Place into a bowl and cover with a moist kitchen towel. Let the dough rise for about two hours.

Form dough into pretzels, rolls or whatever shape you prefer. (Note: The actual pretzel shape is really difficult to get right; rolls are far easier)

Mix baking soda into water and bring to a boil. Dip pretzels for 30 seconds to a minute, turn and leave in the solution for another 30 seconds. Take them out carefully with a slotted spoon and dry off, patting with a paper towel. Place onto a cookie sheet lined with parchment paper. Sprinkle with salt.

Bake for about 14-20 minutes, until "nice and brown."

Important: Avoid touching the dough after dipping it into the baking soda mixture, and keep it off of aluminum surfaces. It's not lye, but it's still corrosive.

Traditionally one would use a lye-bath before baking: https://www.rezeptschachtel.de/laugenbrezel_rezept.html

Ingredients for 12 pretzels (2 baking trays):

25 g fresh yeast

350 ml of cold water

650 g wheat flour type 550

12 g or 3 Tl salt

60 g of butter or margarine

500 ml sodium hydroxide, concentration 4% max.

Coarse salt for sprinkling (pretzel salt, hail salt)

Baking pretzels:

The pretzel dough is processed cold, so the lye pretzels form the best. For the pretzels and no Vorteig is necessary.

First prepare two baking trays for the pretzels. Grease the baking trays well or cover them with permanent baking foil. Baking paper is less suitable for pretzels, as the caustic soda attacks the baking paper and the pretzels can be loosened from the baking paper badly after baking. If you coat the baking paper thinly but completely with edible oil on the top, baking paper can also be used quite well.

Put yeast, cold water, flour, salt and butter or margarine in a bowl and knead with a hand mixer (dough hook) for 5 minutes, or better in a food processor for 10 minutes to a smooth dough. The pretzel dough should be relatively firm and not sticky.

Then cut the pretzel dough into 12 equal portions. Cut the dough in half, halve the two halves again, and then cut all 4 pieces into three pieces. Or use a digital kitchen scale to weigh 12 dough pieces of 90 grams each.